RT info:eu-repo/semantics/article
T1 Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species
A1 Jordão, António M.
A1 Correia, Ana Cristina
A1 Botelho, Renato Vasconcelos
A1 Ortega Heras, Miriam
A1 González San José, Mª Luisa
K1 Chromatic characteristics
K1 Phenolic parameters
K1 Red wine
K1 Sensory evaluation
K1 Volatile compounds
K1 South American woods
K1 Enología
K1 Wine and wine making
K1 Alimentos-Composición
K1 Food-Composition
K1 Alimentos. Evaluación sensorial
K1 Food-Sensory evaluation
AB The use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of the phenolic parameters evaluated. This tendency was more evident in wine chromatic characteristics, especially for the wine macerated with jequitibá wood, where significantly higher color intensity and total color difference values was detected. For volatile composition, the different wood species induced significant changes on wine volatile profile. Thus, 3-hydroxy-4-phenyl-2-butanone was only detected in wine macerated with jaqueira wood, while benzophenone, ethyl pentadecanoate, D-citronellol, linalool, geranic acid and isovainillic acid were only detected in wine macerated with amburana wood. For sensory profile, wine macerated with amburana wood showed significantly higher scores for “coconut”, “toasted” and “floral” aroma descriptors, while for taste and overall appreciation this wine also showed a tendency for a slightly higher score. The outcomes of this research improved the knowledge of the use of several South American wood species on red wine characteristics.
PB Elsevier
SN 0889-1575
YR 2024
FD 2024-10
LK https://hdl.handle.net/10259/11218
UL https://hdl.handle.net/10259/11218
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 07-may-2026